eTROY COURSE SYLLABUS
HSTM 4465 XTIA
FOOD AND BEVERAGE SERVICE
Term 1, 2015
August 10th
–
October 11th, 2015
NOTE: For course syllabus posted prior to the beginning of the term, the instructor reserves the
right to make minor changes prior to or during the term. The instructor will notify students, via email, course messages, or Blackboard announcement, when changes are made in the requirements
and/or grading of the course.
eTROY Courses at Troy University
All eTROY courses at Troy University utilize the Blackboard Learning System. In every eTROY
course, students should read all information presented in the Blackboard course site and should
periodically check for updates-at least every 48 hours. Remember: This is not a “correspondence
course” in which a student may work at his/her own pace. Each week there are assignments,
online discussions, online activities and/or exams with due dates. Refer to the schedule at the end
of the syllabus for more information.
Instructor Information:
Kate Price-Howard, PhD
Assistant Professor in Hospitality, Sport, and Tourism Management
Troy University – Ft. Walton Beach Site
81 Beal Parkway, SE, Ft. Walton Beach, FL 32549
(850) 301-2156 or (800) 551-6076 ext. 156
Fax: 1-850-244-2384
Email pricek@troy.edu
Office Hours: Monday & Thursdays 10:00am – 3:00pm or by appointment
On-Line hours:
Checked twice daily (am/pm) Monday-Friday CST (to check email/course messages/
”ask your instructor” discussion board)
Various times on weekends
Students: Please put course title in the subject line of any emails sent to the instructor.
Instructor Education
Global Campus Coordinator
B.S., Florida International University/Auburn
University
M.S., Florida International University
Ph.D., University of Utah
Michael S. Carroll, PhD
Phone: 407-219-5993
E-mail: mscarroll@troy.edu
HSTM 4465: Food and Beverage Service
Dr. Kate Price-Howard
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Course Description/Objectives:
The purpose of this course is to provide a practical approach and a comprehensive overview to
all foodservice operations that aims to provide the students with a clear description and
understanding of the management of the costs, skills, and tools they need to become
successful managers or entrepreneurs in the foodservice business.
Course Prerequisites
None
Student Learning Outcomes:
Upon
1.
2.
3.
4.
5.
6.
the completion of this course, students should be able to:
Apply the basic formula used to determine profit.
Express both expenses and profit as a percentage of revenue.
Compare actual operating results with budgeted operating results.
Develop a procedure to record current and predict future sales.
Compute percentage increases or decreases in sales over time.
Use sales histories and standardized recipes to determine the amount of food products to buy
in anticipation of forecasted sales.
7. Purchase, receive, and store food products in an cost-effective manner.
8. Compute the costs of food sold and food costs percentage.
9. Use sales histories and standardized drink recipes to develop a beverage purchase order.
10. Compute the dollar value of bar transfers both to and from the kitchen.
11. Compute an accurate cost of goods sold percentage for beer, wine, and spirits.
12. Use management techniques to control the costs of preparing food and beverages for guests.
13. Compute an accurate cost of producing a menu item and compare that cost against the costs
you planned to achieve.
14. Recognize and be able to apply various methods to reduce the costs of goods sold percentage.
15. Choose and apply the best menu format to an operation.
16. Identify variables to be considered when establishing menu prices.
17. Assign menu prices to menu items based on their costs, popularity, and ultimate profitability.
18. Identify the factors that affect employee productivity.
19. Develop labor standards and employee schedules used in a foodservice operation.
20. Analyze and evaluate actual labor utilization.
21. Categorizing other expenses in terms of being fixed, variable, or mixed; controllable or
noncontrollable; and compute these costs in terms of both cost per person and percentage of
sales.
22. Prepare an income (profit and loss) statement.
23. Analyze sales and expenses and evaluate a facility’s profitability using the P & L statement.
24. Analyze a menu for profitability and prepare a cost/volume/profit (break-even) analysis.
25. Establish a budget and monitor performance to the budget.
26. Identify internal and external threats to revenue and create effective countermeasures to
combat these threats.
27. Establish and monitor a complete and effective revenue security system.
28. Recognize the increasingly important role international expansion plays on the growth of
foodservice companies.
29. Identify important challenges faced by all foodservice professionals who are responsible for
managing their company’s international business operations.
30. Determine how operational, cultural, financial, and technological challenges can affect the cost
control-related activities of international foodservice managers.
Students will demonstrate the above through their performance on the various quizzes,
assignments, discussion board topics, exams and projects.
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Course Topics:
1.
2.
3.
4.
5.
6.
Managing Revenue and Expense and Determining Sales Forecasts.
Managing the Costs of Food and the Costs Of Beverages.
Managing the Food & Beverage Production Process and Pricing.
Managing the Cost of Labor and Controlling Other Expenses.
Income Statements and Profit Planning.
Revenue Control Systems and Global Dimensions of Cost Control.
Specific Course Requirements
Attendance is required in this course via online interaction in the discussion board and
email correspondence/contact with the instructor. Each student is expected to be an active
participant and make meaningful contributions to the class. You will receive a grade for
participation. Students are expected to have completed the assigned material prior to the
scheduled online time period assigned.
Biographical Sketch - due the first week. Check the “Participant Bio” forum in the
Discussion Board area for directions. These "bios" will provide additional information to
help us get to know one another. You will receive a grade for your BIO. Review my Bio
located on the course site under the "Faculty Information" link. Post yours on the
Discussion Board by clicking on "Discussion Board" and then click on the thread/forum
entitled "Biography".
Three (3) Exams will be given on line via BB during the term. These quizzes/Exams will
appear in the “Exams” section of BB. Two of these exams will be open book/open notes.
However, the second exam will be proctored and will be closed book/no notes.
“Test Your Skills” Quizzes – these are located at the end of every chapter and are due at
the end of each week. They can be downloaded at the student companion website at
www.wiley.com/college/dopson.
Completion of three (3) Mini-projects to be submitted online. These will be located under
the “Assignments” area. These will be a progression project, if you miss a portion of these
assignments, it could affect your grade on all projects. Each Mini-Project will be comprised
of 3 assignments.
Completion of (5) Discussion board forums. To obtain full credit for the week's
participation on the board, you must respond to at least 2 of your classmates per
discussion board with A RESPONSE IS MORE THAN FIVE SENTENCES (250 words) FOR
FULL CREDIT. The instructor will monitor and make comments from time to time
throughout the week. The boards/topics may be controversial in nature. Remember to be
considerate of the rights and beliefs of your classmates. Keep the language clean and not
offensive to anyone or you will be barred from participating in the discussion boards and
lose credit for the term. To obtain full credit for the week's participation on the board, your
initial post must be by THURSDAYS by 8pm CST and you must respond to at least two
or more of your classmates per board (responses to other classmate are due by the
following SUNDAY before 8pm CST). If you post all your responses on the last day,
you will only receive ½ credit for those.
Research Component
None. Students will use research skills in the required assignments/case studies/projects.
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Entrance Competencies
Students must possess the knowledge and skills of a high school graduate and the capability to
perform on a college level. Knowledge of basic English, grammar, and writing is assumed.
Required Textbook(S) And/Or Other Materials Needed:
The textbook provider for the eTroy of Troy University is MBS Direct. The Web site for textbook
purchases is http://www.mbsdirect.net/Index.htm.
REQUIRED TEXTBOOK: Dobson, L. & Hayes, D. (2011). Food and Beverage
Cost Control. Hoboken, New Jersey: John Wiley & Sons. (6th Edition).
10 digit ISBN: 9781118988497
13 digit ISBN: 978-0-470-25738-8
Ebook format if available:
CourseSmart eBook
REQUIRED LAB: PROSIM RESTAURANT Service Learning lab (hosted by
www.knowledgematters.com). This should be available at the same website as
your textbooks, see information below.
NEW INFORMATION!!! Beginning TERM 1 2015, students are now able to view and purchase their
books from a different website, http://troy.bncollege.com. We will not have The Blackboard Store that
we began using in Term 1 of 2014. However the students will see links to the B&N bookstore in
Blackboard and Trojan Web Express. Through this website, students will also be able to purchase
Trojan apparel, supplies and gifts. Another benefit will be for those students who take classes on one
of the Alabama campuses and online. This will allow them to purchase their books from the same
bookstore/website. If the textbook for your course includes labs, access codes and/or CD’s, the
textbook package can only be purchased as New. Textbooks that are purchased used from other
stores/websites will not include the necessary materials needed for your course. Students should
purchase their textbook package from this website to ensure that they have all necessary items.
****PLEASE READ- This course should have the option to purchase the textbook with access code
and ebook, the ebook and access code or the access code only. There are messages in the book store
that explain these options. Each item must be listed as required in order for their book voucher to pay
for it. Also, when an ebook is available for an adopted book, it will appear in the bookstore as an
option to purchase.
Students should have their textbook by the first week of class. Not having your textbook is not an
acceptable excuse for late work. Students who add this course late should refer to the “Late
Registration” section for further guidance.
REQUIRED ADDITIONAL READING:
Word lists, review questions, and any other handouts posted on blackboard for study purposes.
RECOMMENDED ADDITIONAL READING:
Current periodicals in the field of hospitality, sport, and tourism management are suggested for
additional reading or to be announced via Blackboard throughout the term. Students can also go to
the "External Link" button on Blackboard and research the current websites to find desired materials.
USEFUL WEB SITES FOR THIS COURSE:
See the external links button in BB
ATTENDANCE POLICY:
In addition to interaction via Blackboard and Email contact, students may contact the instructor via
Email or telephone BEFORE the beginning of the course term if you have questions that are not
answered in this syllabus. Although physical class meetings are not part of this course, participation
HSTM 4465: Food and Beverage Service
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in all interactive, learning activities is required. Student assignments and student/instructor
communications will be conducted via Blackboard, although students will be allowed access to the
instructor via telephone, mail, or fax if necessary.
SUBMITTING ASSIGNMENTS:
Quizzes and/or exams will be taken via Blackboard and graded immediately by the computer. On the
case that there are “fill in the blank” or essay questions on the exams, those will likely be graded
within 2-3 days of completion. Discussion board answers will be submitted in the DB area and graded
manually by the instructor according to the discussion board rubric. Assignments/case studies, as well
as the final project, will be submitted via the Assignment feature in Blackboard; they will be will be
graded manually by the instructor. See the course schedule for specific due dates and other pertinent
instructions.
MAKE-UP WORK POLICY:
Missing any part of this schedule may prevent completion of the course. If you foresee difficulty of any
type (i.e., an illness, employment change, etc.) which may prevent completion of this course, notify
the instructor as soon as possible. Failure to do so will result in failure for an assignment and/or failure
of the course. (See “Attendance” Policy.) If I have not heard from you by the deadline dates for
assignments, exams, or forums, no make-up work will be allowed (unless extraordinary circumstances
exist, such as hospitalization). Requests for extensions must be made in advance and accompanied by
appropriate written documentation. “Computer problems” is not an acceptable excuse.
METHOD OF EVALUATION/ASSESSMENT AND GRADING POLICY:
Quizzes will be graded by the computer in BB along with the online, final and posttest. All other work
will be read and graded individually by the instructor. Even though quizzes will be grade in BB, the
instructor will also hand score all short answers.
BREAKOUT OF HOW GRADES WILL
Discussion Board
Participation
“PROSIM Restaurant” Quizzes
Exam #1/#2/#3
Mini-projects (3)
BE DETERMINED:
5 topics @ 25 points each
25 points
10 @ 10 points
3 @ 50 points
3 @ 25 points
125
25
100
150
75
Totals = 475 points
GRADING SCALE:
Grades will be assigned according to the following scale:
A
90 - 100
B
80 - 89
C
70 – 79
D
60 – 69
F
59 and below
This course requires one proctored exam. You are responsible for choosing an acceptable proctor,
either at a Troy site or one that is acceptable to eTroy and submitting the online proctor form to eTroy
before this exam begins.
EXAMINATION SCHEDULE AND INSTRUCTIONS
There will be a total of three exams/quizzes given during the course of the term. Exams 1 and 3 will
be open notes and open book. Exam 2 will serve as the proctored exam for this course. All exams will
be mixed-methods: true/false, multiple choice, matching, short answer and essay.
They also will be delivered on Blackboard and have a 1 hour time limit. Students going longer than the
allowed time period may be subject to a reduction in points. Exams taken late will lose five points
per day. While quizzes 1 and 3 are open notes, it is highly suggested students study so they are not
wasting time looking up answers.
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Tests will take place during the following time-frames:
Quiz 1
Week 3 (August 23 – August 29)
Quiz 2 (Proctored)
Week 5/6 (September 10 – September 19)
Quiz 3
Week 9 (October 4 – October 9)
LATE REGISTRATION:
Students who register during the first week of the term, during late registration, will already be one
week behind. Students who fall into this category are expected to catch up with all of Week #1 and
Week #2's work by the end of Week #2 with the exception of discussion boards; those cannot be
made up. No exceptions, since two weeks constitutes a significant percentage of the term's
lessons. Students who do not feel they can meet this deadline should not enroll in the class. If they
have registered, they should see their registrar, academic adviser, GoArmyEd/eArmyU representative,
or Military Education officer to discuss their options.
Also note that late registration may mean you do not receive your book in time to make up the work
you missed in Week #1. Not having your books on the first day of class is not an excuse for late work
after the deadlines in the Schedule. If you have a problem with receiving your textbook, contact the
textbook administrator at eTroy.
INCOMPLETE GRADE POLICY:
Missing any part of the Course Schedule may prevent completion of the course. If circumstances will
prevent the student from completing the course by the end of the term, the student should complete a
request for an incomplete grade. Note: A grade of incomplete or “INC” is not automatically assigned to
students, but rather must be requested by the student by submitting a Petition for and Work to
Remove an Incomplete Grade Form. Requests for an incomplete grade must be made on or before the
date of the final assignment or test of the term. The form will not be available after the last day of
the term. A grade of “INC” does not replace an “F” and will not be awarded for excessive
absences. An “INC” will only be awarded to student presenting a valid case for the inability to
complete coursework by the conclusion of the term. It is ultimately the instructor’s decision to grant or
deny a request for an incomplete grade, subject to the policy rules below.
POLICY/RULES FOR GRANTING AN INCOMPLETE (INC)
An incomplete cannot be issued without a request from the student. To qualify for an incomplete, the
student must:
•
Have completed over 50% of the course material and have a documented reason for
requesting incomplete (50% means all assignments/exams up to and including the mid-term
point, test, and/or assignments.)
•
Be passing the course at the time of their request.
If both of the above criteria are not met an incomplete cannot be granted.
An INC is not a substitute for an “F”. If a student has earned an “F” by not submitting all the work or
by receiving an overall “F” average, then the “F” stands.
***NOTE: THE INSTRUCTOR HAS THE OPTION OF DENYING ANY REQUEST FOR AN INCOMPLETE IF
IT IS DEEMED THAT THE REASON IS NOT VALID (for example, just too busy to complete the course,
on vacation, taking too many courses, and the list goes on). Also if you take an incomplete for any
reason, you will forfeit any extra credit points earned in this class. Extra credit is considered a reward
and by allowing you extra time to complete this class is your reward.
TROY EMAIL
Effective July 1, 2005, all Troy University students will be required to access and utilize their troy.edu
email account for all communication with the university. All official correspondence (including bills,
statements, emails from distance learning instructors through Blackboard, assignments and grades
from distance learning instructors, etc.) will be sent only to the troy.edu address. Your troy.edu email
address is the same as your Web Express user ID followed by “@troy.edu”. You can get to your email
HSTM 4465: Food and Beverage Service
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account by logging on to the course and click email link found there and learn how to add this address
to your other email services that support POP accounts e.g., Outlook, Outlook Express, Yahoo, AOL,
etc.
All students are responsible for ensuring that the correct email address is listed in
Blackboard by the beginning of Week #1. Email is the only way the instructor can, at least
initially, communicate with you. It is your responsibility to make sure a valid email address is
provided. Failure on your part to do so can result in your missing important information that could
affect your grade.
INTERNET ACCESS
This is an online class. Students must have access to a working computer and access to the Internet.
Students can use a TROY computer lab (if available), a public library, etc., to insure they have access.
“Not having a computer” or “computer crashes” are not acceptable excuses for late work. Have a
back-up plan in place in case you have computer problems.
ETROY CONTACT
Whether you’re experienced at taking online courses or new to distance learning, we’re here to help
you succeed in your online education. If you have general questions about eCampus programs,
courses, policies, services or other university-wide topics, please visit the eCampus web site @
http://www.troy.edu/eTroy; call 1-800-414-5756, or ASK TROY.
ELECTRONIC OFFICE HOURS AND COMMUNICATION PLAN:
"Electronic Office hours" will be held during various hours throughout the term via the discussion
board, by telephone, fax, and email (see page one of the syllabus under on line office hours).
STUDENT EXPECTATION STATEMENT:
As an online learner with Troy University you are expected to:
Meet all appropriate deadlines – from the application process to the course assignment deadlines
to preparing for graduation there are deadlines every step of the way that have been established to
make the process easier for students to achieve their goals. It is the student’s responsibility to meet
all appropriate deadlines. Routinely review the eTROY Academic Calendar and adhere to the deadlines.
Start with completing your official application documents within the first term to meeting graduation
intent deadlines.
Use your Troy email – the Troy University email is your official notification for all that goes on with
your online program and events and notices related to the University.
Be sure to read your email and keep all correspondence with Troy staff and faculty for future
reference.
Go through the orientation – the orientation for both undergraduate and graduate online learners
has been designed to assist students to have a successful educational experience with their online
programs. Information on how to access Blackboard and other learning tools are included in the
orientation along with valuable resources on how to learn in the online environment.
Make sure that your computer meets the technical requirements and that you have
adequate Internet connection. Students must have access to a working computer that they have
administrator rights on and access to the Internet. Students can use University computer labs, a
public library, etc. to access the Internet but some courses may require the ability to download course
related software.
Make sure you are ready for online learning – eTROY works on nine week terms. Does your
learning style match an accelerate course pace? Do you have the time to dedicate to an interactive
course? eTROY courses are not self-paced courses, you must meet all the timelines established by the
instructor and participate in all activities assigned. Read your academic catalog – your academic
catalog is your “bible” for your online degree program. Please familiarize yourself with your degree
program. The undergraduate and graduate catalogs can be found online at
http://www.troy.edu/catalogs/. Pay close attention to admission requirements and prerequisite
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courses. Know the requirements for your degree plan. If you have questions your academic counselor
will assist you.
Access your degree program – a link is available for students to view all degree requirements,
prerequisites, major requirements and minors, if applicable.
Be sure to read and follow your syllabus.
Be sure to register during the registration timeframes – There are four weeks of registration for
each term. Register early and order your books. eTROY runs on nine week terms. Waiting until the
first week of classes to register and order books is too late. It is the online learners’ responsibility to
be prepared for the first day of the term. eTROY students are required to order their textbooks
through MBS Direct to insure the student has the proper materials for the course. The link to order
textbooks from MBS is http://www.mbsdirect.net/Index.htm. eTROY is not responsible for issues
regarding textbooks that have not been ordered through MBS Direct.
Work with your instructor – while in an online course the online learners are expected to work with
the faculty who teach the course when questions arise related to the course and the grades. The staff
cannot “fix a grade”. Once the course is completed for a grade and there are still issues, there are
appropriate procedures that online learners must follow to address their concerns.
Be courteous, polite and respectful – to faculty, staff and fellow students. Inappropriate behaviors
and comments will not be tolerated.
Be ethical in your coursework – Cheating, plagiarism, and other such behaviors will not be
tolerated at Troy University. Specific penalties will be determined by the faculty and the consequences
will adhere to Troy University policy.
Notify the University re: American with Disability Act - Eligible students, with appropriate
documentation, will be provided equal opportunity to demonstrate their academic skills and potential
through the provision of academic adaptations and reasonable accommodations. Further information
can be found at: http://www.troy.edu/etroy/studentservices/adaptiveneeds.htm
eTROY POLICIES AND PROCEDURES
STUDENT AND INSTRUCTOR INTERACTION/ ROLES AND RESPONSIBILITIES:
Student responsibilities include reading the textbook, asking the instructor questions when concepts
are unclear and ensuring that all work is done in a timely fashion by the due dates assigned.
Instructor will respond to all questions via email within 24-48 hours. Grades will be updated weekly in
the grade book.
TECHNOLOGY REQUIREMENTS:
Students must have:
1. A reliable working computer that runs Windows XP or Windows Vista.
2. A TROY e-mail account that you can access on a regular basis (see "TROY e-mail" above)
3. E-mail software capable of sending and receiving attached files.
4. Access to the Internet with a 56.6 kb modem or better. (High speed connection such as
cable or DSL preferred)
5. A personal computer capable of running Netscape Navigator 7.0 or above, Internet
Explorer 6.0 or above or current versions of Firefox or Mozilla. Students who use older
browser versions will have compatibility problems with Blackboard.
6. Microsoft WORD software. (I cannot grade anything I cannot open! This means NO MSWorks, NO WordPad, NO WordPerfect)
7. Virus protection software, installed and active, to prevent the spread of viruses via the
Internet and e-mail. It should be continually updated! Virus protection is provided to all
Troy students free of charge. Click on the following link
https://it.troy.edu/downloads/virussoftware.htm and then supply your e-mail username
and password to download the virus software.
TECHNICAL SUPPORT INFORMATION
HSTM 4465: Food and Beverage Service
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If you experience technical problems, you should contact the Blackboard Online Support Center. You
can do this in two ways. First, if you can log on to the course simply look at the tabs at the top of the
page. You will see one entitled, “Tech Support.” If you click on this tab, you will see the information
below. You can click on the “Blackboard Support Center” link and receive assistance. If you cannot
log on to the course, simply contact the center by calling toll free the number listed below. Assistance
is available 24 hours a day/7 days per week.
For assistance with Blackboard, Wimba, Remote Proctor, and other online tools, please go to
http://helpdesk.troy.edu and submit a ticket. The Educational Technology team is available 8:00 a.m.
to 8:00 p.m. seven days a week to support your technical needs.
Blackboard Support Center
Blackboard Online Support Center for Troy University provides Customer Care Technicians who are
available to support you 24 hours a day/7 days a week.
If you are experiencing technical difficulties with your coursework or with features in Blackboard that
are generating errors, contact the help desk in Blackboard.
NON-HARASSMENT, HOSTILE WORK/CLASS ENVIRONMENT:
Troy University expects students to treat fellow students, their instructors, other TROY faculty, and
staff as adults and with respect. No form of “hostile environment” or “harassment” will be tolerated
by any student or employee.
ADAPTIVE NEEDS (ADA)
Troy University recognizes the importance of equal access for all students. In accordance with the
Americans with Disabilities Act and Section 504 of the Rehabilitation Act of 1973, the University and
its Adaptive Needs Program seeks to ensure that admission, academic programs, support services,
student activities, and campus facilities are accessible to and usable by students who document a
qualifying disability with the University.
Reasonable accommodations are available to students who:
• are otherwise qualified for admission to the University
• identify themselves to appropriate University personnel
• provide acceptable and qualifying documentation to the University.
Each student must provide recent documentation of his or her disability in order to participate in the
Adaptive Needs Program. Please visit the Adaptive Needs Website @
http://www.troy.edu/ecampus/studentservices/adaptiveneeds.htm to complete the necessary
procedure and forms. This should be accomplished before the beginning of class.
HONESTY AND PLAGIARISM
The awarding of a university degree attests that an individual has demonstrated mastery of a
significant body of knowledge and skills of substantive value to society. Any type of dishonesty in
securing those credentials therefore invites serious sanctions, up to and including suspension and
expulsion (see Standard of Conduct in each TROY Catalog). Examples of dishonesty include actual or
attempted cheating, plagiarism*, or knowingly furnishing false information to any university
employee.
*Plagiarism is defined as submitting anything for credit in one course that has already been submitted
for credit in another course, or copying any part of someone else’s intellectual work – their ideas
and/or words – published or unpublished, including that of other students, and portraying it as one’s
own. Proper quoting, using strict APA formatting, is required, as described by the instructor. All
students are required to read the material presented at:
http://troy.troy.edu/writingcenter/research.html
• Students must properly cite any quoted material. No term paper, business plan, term project, case
analysis, or assignment may have no more than 20% of its content quoted from another source.
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Students who need assistance in learning to paraphrase should ask the instructor for guidance and
consult the links at the Troy Writing Center.
• This university employs plagiarism-detection software, through which all written student
assignments are processed for comparison with material published in traditional sources (books,
journals, magazines), on the internet (to include essays for sale), and papers turned in by students in
the same and other classes in this and all previous terms. The penalty for plagiarism may range from
zero credit on the assignment, to zero in the course, to expulsion from the university with appropriate
notation in the student’s permanent file.
LIBRARY SUPPORT:
The Libraries of Troy University provide access to materials and services that support the academic
programs. The address of the TROY Global Campus Library Web site, which serves all Global Campus
students, is http://uclibrary.troy.edu. This site provides access to the Library's Catalog and
Databases, as well as links to all Campus libraries and online or telephone assistance by Troy Library
staff. Additionally, the Library can be accessed by choosing the "Library" link from the University's
home page, www.troy.edu.
FACULTY EVALUATION:
In the eighth week of each term, students will be notified of the requirement to fill out a course
evaluation form. These evaluations are completely anonymous and are on-line. Further information
will be posted in the Announcements section in Blackboard.
HOW TO LEARN ONLINE:
Troy University eTroy is designed to serve any student, anywhere in the world, who has access to the
Internet. All Distance Learning courses are delivered through the Blackboard Learning System.
Blackboard helps to better simulate the traditional classroom experience with features such as Virtual
Chat, Discussion Boards, and other presentation and organizational forums.
In order to be successful, you should be organized and well-motivated. You should make sure you log
in to our course on Blackboard several times each week. Check all “announcements” that have been
posted. Start early in the week to complete the weekly assignment. You should also go to the
Discussion Board early in the week and view the topic and question/s for the group discussion
exercise. Make your “initial” posting and participate in the discussion. Begin reviewing for the exams
early in the term. Do not wait until the last minute and “cram” for these exams. You should review
the material frequently, so you will be prepared to take the exams.
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HSTM 4465 FOOD AND BEVERAGE SERVICE
TENTATIVE COURSE SCHEDULE TERM 1 2015
Dates
Assignments
Week 1
8/10 – 8/15
Readings: Chapters 1 & 2: Managing Revenue Expense & Determining Sales Forecasts
Review power points for Chapters 1 & 2
Activities: Post Bio Sketch in DB
Quizzes: Test your Skills for Chapters 1 & 2
Week 2
8/16-8/22
Readings: Chapters 3 & 4: Managing the Cost of Food and Beverage
Review power points for Chapters 3 & 4
Activities: DB Topic #1
Quizzes: Test your Skills for Chapters 3 & 4
Week 3
8/23 – 8/29
Readings: Chapters 5 & 6: Managing the Food and Beverage Production and
Pricing Process
Review power points for Chapters 5 & 6
Activities: DB Topic #2
Quizzes: Test your Skills for Chapters 5 & 6
Assessment: Exam #1 (Chs. 1-4) [Must be taken by 8/29]
Week 4
8/30- 9/5
Readings: Chapters 7 & 8: Managing the Cost of Labor and Controlling Other Expenses
Review power points for Chapters 7 & 8
Activities: Mini-Project #1 Due 11/9
Quizzes: Test your Skills for Chapters 7 & 8
Week 5
9/6 -9/12
Readings: Chapter 9 & 10: Analyzing Results Using Income Statements & Planning
for Profit
Review power point for Chapter 9 & 10
Activities: DB Topic #3
Quizzes: Test your Skills for Chapters 9 & 10
Assessment: Proctored Exam #2 (Ch. 5-8) [Becomes available 9/10;Must be taken by
9/19]
Week 6
9/13-9/19
Readings: Chapters 11: Maintaining & Improving the Revenue Control System
Review power points for Chapters 11 & 12
Activities: DB Topic #4
Quizzes: Test your Skills for Chapters 11 & 12
Assessments: Proctored Exam #2 (Ch. 5-8) [Must be taken by 9/19]
Week 7
9/20-9/26
Readings: Catch up on all readings/projects
Activities: Mini-Project #2 Due 9/26
Week 8
9/27- 10/3
Readings: Chapter 12: Global Dimensions of Cost Control
Review power points for Chapter 12
Activities: DB Topic #5
Quizzes: Test your Skills for Chapters 12
Week 9
10/4- 10/11
Activities: Final Projects Due 12/12
Assessment: Exam #3 (Ch. 9 – 12) [Must be taken by 10/9]
NOTE: THE INSTRUCTOR RESERVES THE RIGHT TO MAKE
ADJUSTMENTS TO THIS SCHEDULE AS NECESSARY.
HSTM 4465: Food and Beverage Service
Dr. Kate Price-Howard
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